Feldon, one of the "secrets" is to add your herbs just a few minutes before you serve up. Tenish or so. Especially if you are using dried herbs. Long cooking destroys the flavor. You can also try adding your herbs in two batches - half at the usual time with the tomatoes, the other half about 10 minutes before you are going to serve.
Also, the tomato product that you use does make a huge difference.
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